For those of you who are suffering from withdrawal symptoms…
I’m still baking every week, just haven’t baked anything new, sticking to the old favourites of toast bread and sourdough.
This is yesterday’s loaf of my regular sourdough with a little rye flour for flavour and colour.
250 g white starter (25 g active starter, 100 g strong white flour, 125 g water)
75 g rye flour
325 g strong white flour
200 – 220 g water
9 g salt
For full details of how to make this bread have a look at Weekly Sourdough Bread, a big tutorial style post.
I love this animation made by Thomas Long at Solent University which Timethief showcased on her personal development blog in a great post about animal companionship. Thank you Timethief!
I’ve turned comments off on this one, but if you like it you could comment on YouTube.
I’ve recently whipped up a batch of Celia’s chocolate almond gluten free little cakes (original recipe Jill Dupleix, much admired by Celia!) and might have to make some more very soon; chocolate, ground almonds, eggs, butter, sugar, what’s not to like? I used a mix of milk and dark chocolate choc chips so these are a bit paler than Celia’s, but they are delicious and a bit too easy to make.
I want to flag up this great blog post by Dan Lepard over on the BBC’s website on the subject of gluten free baking; loaded with links and tips and an opportunity to ask Dan your gluten free questions and share resources and links in the comments. His new book Short and Sweet is due out in September, I can’t wait!
I might have a go at Dan’s gluten free bread recipe soon, just to see how it comes out, I’ve never had much luck with gluten free recipes, they always seem to come out very oily, anyone fancy joining me in a bake-off?